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Roasted Vanilla Peaches with vanilla ice cream

Originally Martha Stewart's recipe - I adjusted it to meet my tastes. The Farmer's Market is overflowing with beautiful peaches, luckily I have a ton of peach recipes in my back pocket.

Ingredients:
2 tablespoons unsalted butter, melted
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
2 firm, ripe peaches
ice cream

Wash and cut your peaches in half. Take out the pits.
Preheat oven to 400 degrees. In a bowl, combine butter, lemon juice, sugars, cinnamon and vanilla. Put the peaches in a small shallow baking dish. Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.

Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes. Sometimes in between I spoon the cooking liquid over the peaches, but it is up top you.

Serve peaches (warm or at room temperature) with ice cream; drizzle with cooking liquid.

Chap Chae

I am not Korean. And these recipes are all mine, so let's just call it FAUXrean.

I make this recipe a lot. You can change it up with whatever you have. I make it vegetarian but meat is always a nice component. The kids dig it.

ingredients:
3 tablespoons soy sauce
1-1/2 tablespoons sugar
dash of salt
1/2 teaspoon pepper
1/2 cup water or beef broth (I tend to use water out of laziness)

3 bundles long rice (you know, those vermicelli noodles in the pink net bag)
- soaked in a bowl of warm water for about 30 mins.
2 tablespoons sesame oil
1 medium carrot, julienned
1/2 an onion, thinly sliced
1 cup mushrooms, sliced

In a small bowl, combine the soy sauce, sugar, salt, pepper and water. Whisk until combined and set aside.



Cut the soaked and softened long rice in half. Drain.

In a large skillet heat the sesame oil, add the vegetables and saute until soft, about 5 mins.

Add the mushrooms and the long rice. Pour the sauce on top and saute for about 2 mins and serve! You can change this dish up any way you want. Add meat, or beans, or bamboo shoots, I just use what my kids like and what I happen to have in my pantry at the time.

p.s. it goes GREAT with kalbi...

Jenn's Kalbi

Secret ingredient? SPRITE. You heard me. It makes the meat surprisingly tender and barbeques great!

ingredients:
3 lbs short ribs
1/4 C sesame seeds toasted
1 C soy sauce
1 C sugar
1Tbsp sesame oil
1 tsp pepper
1 C green onion, chopped
3 cloves garlic
1 can sprite

If you can’t get short ribs where you are, any kind of thin steak will do, boneless or not. Just slice it up after you’ve grilled it.

(If looking at raw meat makes you sick, as it does me, then don’t look to the right, just keep on reading)

Put the meat in a container with a lid.

Combine all the ingredients and mix well. Pour over the meat and seal well, put in the fridge, 5-8 hours is best, turning now and then to make sure all the meat gets soaked. Sometimes I even do it overnight.

Grill the meat, only a few minutes each side, since the cut is pretty thin. Let rest for a few minutes, then serve.

It’s the SPRITE that does the trick here, folks. That’s good stuff.

Serve with a bunch of cold side dishes. Yum!